TEXAN-SIZED ALMOND CRUNCH COOKIES

TEXAN-SIZED ALMOND CRUNCH COOKIES image

Yield 42 4" cookies

Number Of Ingredients 15

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1 Cup Sugar
1 Cup Powdered Sugar
1 Cup Butter or Marg
1 Cup Oil
1 TSP Almond Extract
2 Eggs
3 1/2 Cups All-Purpose Flour
or Unbleached Flour
1 Cup Whole-Wheat Flour
1 TSP Soda
1 TSP Cream of Tartar
1 TSP Salt
2 Cups Chopped Almonds coarsley
1 (6 OZ) Package Brickle
Sugar

Steps:

Preheat oven to 350* In Lg bowl combine sugars, butter,& oil until well blended. Add extract & eggs mix well. To measure flours lightly spoon flour into meas cup, level off. In second bowl combine flours,cream of tartar, & salt, mix well. Add to sugar mixture @ low speed until well blended. By hand stir in almonds, & brickle. Using Lg TBS of dough, shape into balls, & roll in sugar. Place 5" apart on ungreased cookie sheet. With fork dipped in sugar, flatten ea. in crisscross pattern. Bake 12-18 min. or until lightly golden. Cool 1 min. before removing from sheet For easier handling refrig. dough mix 30 min. before